Traditional Piglet Biscuits Recipes

TRADITIONAL PIGLET BISCUITS

Steps:

• Preheat oven to 190°C.
• Prepare a baking sheet lined with baking paper.
• Measure the amount of dough to put into wooden mould by using lotus paste wrapped in cellophane wrap. Weigh the amount of lotus paste used.
• Sift the flour into a medium mixing bowl. Set aside.
• Pour the golden syrup, peanut oil and alkaline water into another bowl and mix well.
• Make a well in the centre of the flour and pour in the liquid mix.
• Mix together the flour and the liquid mix till well mixed. Take care not to over-mix.
• Flour the wooden mould sparingly and knock out the excess flour.
• Weigh the dough in 40g lumps and press 1 lump into the wooden mould.
• Knock out the formed dough from the mould and place it on the prepared baking sheet.
• Continue the process for the rest of the lumps of dough.
• Spray the dough with water sparingly before putting it in the oven to bake for 10 minutes.
• Remove the half-baked biscuits from the oven and apply some egg wash.
• Bake for another 10 minutes or until golden brown.
• Remove from the oven to cool on a wire rack.

FLAKY OLD FASHIONED BISCUITS

Steps:

• In a large mixing bowl, stir together flour, baking powder, sugar, and salt.
• Grate your butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
• Gradually pour in the buttermilk or milk, stirring until the dough just comes together.
• Turn the dough out onto a clean countertop and form it into a ball.
• Press the dough flat until it is 1-inch thick. Use a circle biscuit cutter or a drinking glass to cut out your biscuits. Combine leftover scraps and continue re-pressing and cutting until all dough is used.
• Place cut biscuits on an un-greased baking sheet and bake at 425 degrees for about 12-15 minutes, until the tops are nicely browned. Brush the tops with melted butter, if desired.

PIG IN A BISCUIT

Steps:

• Preheat oven to 425 degrees F.
• Whisk the flour, baking powder, baking soda, salt, and sugar together in bowl. Rub in 2 tablespoons of butter until absorbed, and then rub in the remaining butter until mixture resembles coarse sand. Whisk the milk and sour cream into a liquid measuring cup; stir the sour cream and milk into the dry ingredients.
• Turn the dough out of the bowl and knead very lightly and flatten into a square. Using a rolling pin, roll the dough into a 9 by 12-inch rectangle. Trim dough's rough edges with a pizza cutter or a knife, and then cut it in half lengthwise to make 2 rectangles. Lay 3 sausage links end to end, lengthwise, down the center of each piece of dough. Fold the dough over the sausages into long rolls with overlapping dough on the bottom. Slice each roll crosswise into 8 (1 1/2-inch) pieces.
• Transfer rolls to a baking sheet. Bake until golden, about 20 minutes. Serve warm with honey mustard.
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